Jalapeño Poppers: Gluten Free!

Lessons learned when working with peppers... After a super busy day of canning salsa with produce from our garden, I was awakened around midnight with terrible  severe pain in my hands, fingers and my fingernails. I tried ice water, but I kept falling asleep and spilling my water, not to mention it wasn't doing squat anyway. So I googled some at-home remedies to take care of my jalapeño violated fingers.

P.s. Milk doesn't work, and neither does bleach. Lesson learned.

After waking up my husband at 2 a.m. and letting him know I couldn't take it anymore, we called poison control. Steps she advised

  • Wash with hot water and dish soap. Hot helps get rid of the oils in your hands. It's going to hurt, but it helps.
  • Maalox

These are appropriate measures, but do not expect immediate relief. No matter how much you want it to, it's a slow, awful process. (I may be a bit dramatic...but I stand by it.)

Learn from me and ask your husband to cut and gut your peppers  use gloves when dealing with any spicy peppers! If you're in pain after this recipe, you get no sympathy from me. Nevermind, I will sympathize, but only because it's that awful.

save yourself.

Jalapeno Poppers are delicious, and lets face it, it's almost impossible to make them at home and get them to taste like you're eating out at a restaurant, or make them taste like a box out of the frozen food section, and above all of that, make them gluten free.  I'll clarify: I don't believe it's necessary for everyone to go gluten-free. If you are? Great. If not? You won't be getting the stink eye from me. I am gluten free for my auto-immune disorder. Apparently, gluten is "toxic" for people who have an auto-immune disorder. *the more you know* 

I hope that this is a good substitute for those of us who need to cut gluten out of our diets who still want tasty treats!

Without further a do, Gluten-Free Jalapeño Poppers

(pre-heat oven to 425º)

Step one: Cut the tops of your jalapeños off, and halve them vertically. Set aside.

Step two: Mix cream cheese (most are gluten free, but check just in case!) with shredded cheddar cheese and bacon. Again, a block of cheese shredded should not contain gluten. READ YOUR PACKAGES.

I used my hands to mix, because it's the easiest way to get it evenly mixed...I'm sure this goes without saying, but wash your hands. ;)

Step 3: Stuff your peppers! I stuffed them to basically "finish the shape" of the jalapeño.  Pop them in the fridge while you do step 4 and 5.

Step 4: Make your "breading"! Mix your cornmeal and pine nut (or sunflower seeds in place of pine nuts) mixture with coconut flour, almond flour, cayenne pepper (optional), garlic powder, onion powder, ground smoked paprika, pepper, oregano, thyme, Himalayan salt (or sea salt) and gluten free baking powder. Set aside.

Step 5: Dip your poppers into your buttermilk-egg mixture with one hand, and transfer to flour mixture--roll around with clean hand and put on a lightly sprayed cookie sheet jalapeño on the bottom (I use an old pizza pan).

If you're anything like me, you don't necessarily have buttermilk on hand, and it's an easy ingredient to forget at the store. Do not fear, you can make your own! Take half a cup of milk and 1/2 TBs of lemon juice and leave out at room temperature for 5-10 minutes. Bada-bing, bada-boom. Buttermilk.

 

Step 6: Pop your gluten-free jalapeño poppers in the oven for 12-16 minutes until brownish. The thing about this mixture is that it won't be a "golden-brown". It will just start to brown ;)

Step 7: Stuff yo face. These gluten-free poppers have a slight kick to them, but also have a very slight sweet taste to them due to the coconut flour. You don't have to use coconut flour, but it will save you some money as almond flour isn't the cheapest item on the shelf! I'm all about saving money!

Ingredients: 

  • 15-16 jalapeños. 

[[For the Stuffings]]

  • 8 oz cream cheese
  • 8 oz shredded cheddar cheese
  • 1-2 TB of bacon, chopped finely

[[For the Breading]]

  • 2 TB cornmeal
  • 4 TB sunflower seeds or roasted pine nuts (blended with cornmeal)
  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika (original OR smoked!)
  • 1/2 tsp cayenne pepper
  • 1 tsp pepper
  • 1 tsp original OR smoked paprika
  • 1 tsp dried oregano
  • 1 tsp thyme
  • 1/2 tsp gluten -free baking powder

[[Egg Mixture]]

  • 1/2 cup buttermilk (or your own buttermilk concoction) 
  • 1 egg

Directions

  1. Cut the tops of your jalapeños off, and halve them. Set aside. 
  2. Mix cream cheese, shredded cheddar cheese and bacon.
  3. Stuff your peppers! I stuffed them to basically "finish the shape" of the jalapeño.  Pop them in the fridge while you do step 4 and 5.
  4. Make your "breading"! Blend cornmeal and Sunflower seeds (or pine nuts).  Put in medium bowl with coconut flour, almond flour, cayenne pepper (optional), garlic powder, onion powder, ground smoked paprika, pepper, oregano, thyme, Himalayan salt (or sea salt) and gluten free baking powder. Set aside. 
  5. Dip your poppers into your buttermilk-egg mixture with one hand, and transfer to flour mixture--roll around with clean hand and put on a lightly sprayed cookie sheet, making sure the jalapeño is on the bottom (I use an old pizza pan).
  6. Pop your gluten-free jalapeño poppers in the oven for 12-16 minutes or until brownish. The thing about this mixture is that it won't be a "golden-brown". It will just start to brown. ;)Enjoy!
UncategorizedShawna Pence